Prep Time: 5 minutes
Cook Time: 20-40 minutes
Steaks such as Ribeye, Strip, or Filet Mignon
Serenity Season Salt
Ground Black Pepper
Extra Virgin Olive Oil
Generously season steaks all over with season salt and pepper. Use a meat tenderizer (with stainless steel blades) to tenderized the steaks on both sides.
Set steaks on a wire rack set in a rimmed baking sheet. Preheat oven anywhere between 200 and 275°F (93 and 135°C); if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook.
Place steaks in the oven and cook until an instant-read thermometer registers 105°F for rare, 115°F for medium-rare, 125°F for medium, or 135°F for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on many factors, so check often.
Just before steaks come out of the oven, add 1 tablespoon of olive oil to a cast iron skillet and heat over high heat until smoking. Add steaks and butter to skillet and cook until each side is well browned, about 30 seconds per side. Using tongs, hold steaks sideways to sear edges. Serve right away; there's no need to let reverse-seared steaks rest.
Best way to cook any grass-fed roast. The key is LOW and SLOW.
Prep Time: 15 mins
Cook Time: 20 hours
3-4 pounds grass-fed roast
1-2 teaspoon ground pepper
1-2 tablespoon Serenity Season Salt
1 onion (large), cut into pieces
5 cloves garlic peeled and smashed
1 bell pepper (large), cut into pieces
3 stalks celery cut into pieces
6 cups Homemade beef or bone broth
3-4 large potatoes
2 cups carrots
Rub the season salt and pepper all over the roast and place it in the slow cooker. Add onion, garlic, bell pepper, celery, and beef broth around the roast.
Cover and cook on the "warm" setting for at least 15 hours, flipping the roast a few times to keep the edges of the roast moist.
I know it sounds like a long time, but I put it on the night before as I am cleaning the kitchen and dinner is ready for the next night.
Add the potatoes and carrots after the 15 hours and cook on the "low" setting for about 5 more hours. The beef will be melt in your mouth tender!
Prep Time: 30 minutes
Cook Time: 10 hours
Heat the oil in a large pan in medium-heat until it is shimmering. Add in the sliced onions, brown sugar, and 1/4 teaspoon of salt. Cook, stirring regularly, until the onions are wilted, 10-12 minutes.
Stir in the tomato paste and flour. Cook for 2-3 minutes. Add in the garlic and cook for 30 seconds.
Stir in the chicken broth and cook until it thickens, 4-5 minutes. Take it off the heat and add a tablespoon red wine vinegar. Let it cool for 10 minutes and place it in an airtight container. Keep it in the fridge overnight.
Mix 1 teaspoon of the salt, paprika, chili powder, onion powder, garlic powder, and cayenne pepper in a bowl. Prick the both sides of the beef brisket in several places (40-50 hits) using a fork. Rub the spice mixture all over the brisket. Cover it tightly with stretch film (or plastic wrap) and let it sit in the fridge overnight.
In the morning, take them out of the fridge. Spread half of the onion mixture in the bowl of your slow cooker. Add in the thyme sprigs and bay leaves. Place the brisket (fat side up) on top. Spread the rest of the onion mixture on top of the brisket.
Cover it with the lid. Set the slow cooker in low heat setting for 10-11 hours. You can also set it to high heat setting for 6-7 hours.
Transfer the brisket on to a cutting board. At this point, you can either slice it or shred it using two forks (this is what I did). Place the meat onto a serving platter and cover it with aluminum foil to keep warm.
Meanwhile, discard the thyme sprigs and bay leaves. Transfer the leftover juices into a large skillet and stir in a tablespoon red wine vinegar. Bring it to a boil and let it simmer for 15 - 20 minutes or until it is thickened to your liking.
Prep Time: 15 minutes
Cook Time: 24 hours
3 pounds beef bones
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium onion, cut into pieces
1 garlic head, chopped
2 celery stalks, cut into 2-inch pieces
1 bell pepper, cut into 2-inch pieces
2 tablespoons of Serenity Season Salt
Put all the ingredients in a large (at least 6-quart) slow cooker and cover with water.
Cook on low for 24 hours. Let cool slightly. Strain broth using a fine-mesh sieve and discard bones and vegetables. Let continue to cool until barely warm, then refrigerate in smaller containers overnight. You can freeze or pressure can for use later.
Prep Time: 10 minutes
Cook Time: 45 minutes
Cube Steak Cutlets
Baking Mix, Flour, or Fine Grated, Unsweetened Coconut
Cut the cube steak (cutlets) into strips.
Sprinkle with salt and pepper. Dredge in either Pamela's Baking & Pancake Mix, flour, OR fine grated, unsweetened coconut. Pan fry strips in coconut oil.
I use a cast-iron skillet. Be sure to turn the meat over so both sides get a little golden. Cook until strips are about halfway done (meat will still be a little bloody).
Place strips in a covered pan and finish baking in the oven at 300 degrees for about 30 minutes give or take. Great with milk gravy or ketchup.